Berry Roulade

Preheat the oven to 190ºC (170º fan) 375ºF, gas mark 5. Grease and line a Swiss roll tin.

Beat the sugar with the egg yolks until pale and thick. Sift in the flour and cocoa powder and fold in with a metal spoon. Whisk the egg whits until they hold soft peaks then fold into the batter.

Pour the mixture into the Swiss roll tin and bake for 10 - 15 minutes or until the cake feels springy to the touch. Spread a large piece of baking parchment onto the work surface and dust it with cocoa powder. Turn the cake onto the parchment, cover with a tea towel and let cool then trim the edges neatly.

For the filling, melt the chocolate in a pan set over a pan of barely simmering water. Bring the cream to boiling point in a small pan and stir into the melted chocolate. Set aside to cool.